Time 42m Number Of Ingredients 5 Steps:
Bring water and sugars to a boil in a saucepan over medium-high heat, stirring often. Reduce syrup to a simmer. Add vanilla and broken cinnamon sticks. Continue to stir (especially edges and bottom of pan) and simmer for 10 minutes. Syrup will begin to thicken. Carefully pour the syrup and cinnamon sticks into a heat-proof container (like a Pyrex measuring cup) and allow the syrup to cool and thicken for at least 30 minutes. Pour the syrup through a strainer to catch the cinnamon stick pieces into a bottle. Store cinnamon dolce syrup in the refrigerator. To use, stir 2 teaspoons (more or less) into a cup of coffee or tea.
Time 1h15m Yield 8 Number Of Ingredients 5 Steps:
Place a saucepan over medium-high heat; add water, brown sugar, and white sugar. Whisk until sugar dissolves, 3 to 5 minutes. Whisk cinnamon into sugar mixture until incorporated. Continue whisking mixture until just before boiling and syrup-consistency, 3 to 5 more minutes. Remove saucepan from heat and stir in vanilla extract. Cool syrup completely, at least 1 hour. Pour syrup into a glass container and seal; store in refrigerator for up to 10 days.
Time 8m Number Of Ingredients 6 Steps:
Combine the ingredients in a small saucepan over medium heat. Bring the mixture to a soft boil. Make sure to stir continuously. When the sugar is completely dissolved, and the mixture doesn’t look gritty, remove it from heat and let it cool to room temperature. Transfer the syrup to a sealable container and store it in the refrigerator. Make the coffee. If you have an espresso machine, you should use that. Otherwise, you can use regular coffee; just make it slightly stronger than you normally would. Measure the milk. We like to stick with the traditional 4:1 milk-to-coffee ratio for our cinnamon dolce latte. For a single shot of espresso, that means 4 ounces of milk. Combine the milk with about 1 tablespoon of cinnamon syrup in a small saucepan. Heat on medium while stirring continuously until the syrup and milk are well mixed. Combine the milk/syrup mixture with your coffee and serve!
Time 1h Number Of Ingredients 10 Steps:
Place the water, white granulated sugar, brown sugar, and cinnamon sticks into a medium size saucepan. Bring to a boil, then lower the heat to simmer. Simmer for 25 minutes. Remove cinnamon sticks. Cool the syrup for 30 minutes. Stir in vanilla extract. Transfer syrup to a jar or a bottle. Place cinnamon syrup in the cup. Pour espresso into the cup. Add steamed and frothed milk on top of the espresso. Top with whipped cream and garnish with cinnamon.
Time 1h15m Yield 8 Number Of Ingredients 5 Steps:
Place a saucepan over medium-high heat; add water, brown sugar, and white sugar. Whisk until sugar dissolves, 3 to 5 minutes. Whisk cinnamon into sugar mixture until incorporated. Continue whisking mixture until just before boiling and syrup-consistency, 3 to 5 more minutes. Remove saucepan from heat and stir in vanilla extract. Cool syrup completely, at least 1 hour. Pour syrup into a glass container and seal; store in refrigerator for up to 10 days.
Time 10m Yield 1 cup Number Of Ingredients 5 Steps:
In a medium saucepan, combine the granulated sugar, brown sugar, water, and vanilla. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the cinnamon and continue cooking until the syrup thickens slightly, about 3 minutes total. Remove the pan from the heat and let the syrup cool to room temperature, about 20 minutes. The syrup will keep in an airtight container in the refrigerator for up to 1 month. Enjoy!
